Chicken with Apricot Mint Sauce
Apricot preserves and fresh mint make a sweet and tangy combination that elevates your chicken breast fillet, or any type of chicken meat you prefer to use.
Ingredients
- 8-10 ounces chicken breast fillet
- 3 tablespoons apricot preserves
- 2 tablespoons mint finely chopped
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon curry powder
- 1 teaspoon garlic paste or minced garlic clove
- 1 green onion finely chopped (optional)
- 1/2 tablespoon Dijon mustard
- salt & pepper
Instructions
- Make the marinade by mixing 1.5 tablespoons of apricot preserves with 1 tablespoon of finely chopped mint, salt, pepper, curry powder, garlic, 1/2 tablespoon olive oil and 1/2 tablespoon of white wine vinegar.
- Transfer the chicken to the bowl with the marinade and cover with plastic foil. You can also transfer marinade and chicken breast to a Ziploc bag. Place bowl or bag in the fridge and allow to soak up the flavors for 2-3 hours.
- Remove the chicken breast from the marinade (discard marinade) and wipe off the marinade. Season with salt and pepper and grill or cook in skillet on stove or in oven until the meat reaches an internal temperature of 165 degrees F. Take the chicken off the heat and allow to rest for about 5 minutes.
- Make the sauce by mixing remaining apricot preserves, fresh mint, Dijon mustard, olive oil, white wine vinegar, finely chopped green onions (if you like), salt and pepper. (NOTE 1)
- Slice the chicken breast and drizzle the sauce over the meat and serve.
- ENJOY!
Notes
- Don't use left-over marinade in the sauce, even though many of the ingredients are the same. The sauce will not be heated, so it would not be safe to use marinade that has been in contact with raw chicken.
Nutrition
Calories: 277kcalCarbohydrates: 22gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gSodium: 189mgFiber: 1gSugar: 13g